Frittatas are one of the most versatile dishes because they can be made with any combination of leftover vegetables and cheese.
Yield: 8 servings
Active Time: 30 minutes Start to Finish: 50 minutes
For this recipe you’ll need:
For the caramelilzed onions:
2 tablespoons extra virgin olive oil 2 tablespoons butter
2 large red or yellow onions, thinly sliced ½ cup dry sherry
3 cups baby spinach, rough chopped Salt and pepper to taste
8 eggs
1/2 cup half & half
2 tablespoons fresh parsley, rough chopped Salt and pepper to taste
1/2 cup goat cheese, crumbled
Preheat the oven to 375°.
To caramelize the onions heat a nonstick sauté pan over medium-low heat and add the olive oil and butter. Slowly sauté the onions until they are deeply caramelized, stirring occasionally, about 20 minutes. If browned bits of fond build up on the bottom of the pan while caramelizing, deglaze with a touch of water.
While the onions cook, whisk together the eggs, half and half and parsley in a mixing bowl. Season with salt and pepper to taste and set aside.
Once the onions are nicely caramelized, deglaze with the sherry and reduce until dry. Stir in the spinach and cook until just wilted. Season to taste with salt and pepper.
Increase the heat to high. Pour the egg mixture into the pan and stir once to combine. Sprinkle the top with the crumbled goat cheese.
Cook on the stovetop for 2 to 3 minutes without stirring to create a golden brown crust on the bottom of the frittata.
Slide the pan right into the oven and continue to cook until the eggs are just set, about 15 minutes.
Allow to cool for 5 minutes, and then invert the frittata onto a plate or cutting board. Slice into wedges and serve warm.
